I must eat with my eyes as I love bread that looks interesting. It doesn’t matter if the chunky whole grains or the unique aromas are calling out to me, I just like them. I don’t eat a lot of bread so I am fussy about what bread I do eat. Marble bread is a new favorite. It is fragrant, a bit salty/sweet, and looks intriguing. I love making this in long, round loves so each piece I cut is just the size I like. Plain, toasted, or grilled, it helps create a delicious sandwich, toast, or soup partner. The recipe sounds a bit complicated but it really is easy and worth the effort. It is low, low fat and high, high, flavor! Noting will fill your kitchen with wonderful aromas like freshly baked bread!
3 1/2 cup all-purpose flour
1 package active dry yeast
1 1/2 cup milk
1 tablespoon sugar
1 1/2 teaspoon salt
1 tablespoon honey
2 tablespoons cooking oil – not olive oil
2 tablespoons dark molasses at room temperature
1 1/2 cup rye flour If you are not a fan of rye, though it is very mild in
this recipe, you can use whole wheat flour*.
In a large bowl you have warmed in the microwave mix 2 cups of the white flour and the yeast. In a separate bowl add the milk, sugar, honey, oil, and 1 1/2 teaspoon salt. Heat until warm to about 120 degrees. It pays to check the temp here with a cooking thermometer. Add liquids to flour and yeast and beat on medium for 1 minute, and on high for 4 minutes. Remove one cup of batter in separate bowl, cover with towel, and set aside.
In bowl with remaining yeast mixture work in an additional 1 1/2 cup of the all purpose flour.Knead until smooth and elastic, about 8 minutes.
Place in oiled bowl, turn, and cover.
In bowl with remaining batter add the molasses and rye flour. Mix well. Knead in the additional 1/2 cup all purpose flour. Knead until smooth and elastic, about 8 minutes. Place in oiled bowl, turn, and cover.
Allow both doughs to rise in warm place until doubled, about 1 1/2 hours. Punch dough down. Keep one covered while working with the other dough.
On floured surface roll dough out evenly to measure 12 x 8 inches if using a loaf pan. If free shaping, roll to desired length. I like 14 x 8 inches. Cover and roll out second dough to the same size as the first.
Place one rolled dough on top of the other. Roll and press the loaf smooth from narrow end. Take time to roll tightly so there is no separation between the two doughs. Pinch and tuck ends under and pinch seam closed on bottom of loaf. Cover loosely with plastic wrap and allow to rise in warm, draft free place 45 minutes.
Bake with plastic wrap removed in 375 degree oven for 30 – 35 minutes. If loaf browns too quickly cover with foil the last 10 minutes.
Allow bread to cool completely away from any drafts. Once cooled lightly brush with olive oil. Slice with electric knife for ease and uniformity.
This bread freezes well when baked, or once shaped before the second rise.
*If you substitute whole wheat flour for the rye flour, substitute the molasses for 2 tablespoons honey and 2 teaspoons cinnamon.